Try this crispy yet chewy ginger snaps cookie recipe. Full of yummy molasses, warming cloves and delightful cinnamon flavours, they’re perfect for cool fall and winter months.
I was a bleary-eyed 21-year-old, with a freshly stapled stomach and a newborn thinking “oh shit, I need an adult”.
Thankfully, I had one.
My Memere (grandmother) had volunteered to stay with the baby and me while Kevin was at work during the day. It was 9 years ago, nearly to the day, and I can still remember holding a nursing baby in one hand and one of Memere’s ginger snaps in the other.
We joked that the amount of molasses I ate in these cookies was the driving factor behind my milk production! HA!
This recipe is dedicated to adulting.
Ginger Snap Cookies Tips & Tricks
TRY to use room temperature ingredients. Especially the butter – it’s much easier to cream butter and sugar together when the butter is soft!
DON’T fret, these aren’t the ginger snaps of old. They have fewer ingredients and fewer steps than most. Plus I’ve included a few hacks to make them even quicker!
I don’t chill my dough – and I don’t think you need to either! Whether you’re going to bake them all at once or freeze some for later, use my cookie scoop hack below!
USE your cookie scoop and drop the dough balls right onto a small saucer with sugar, then use your fingers to sprinkle sugar on top.
Ginger Snaps Ingredients:
How Hot To Cook Ginger Snap Cookies?
I believe in baking cookies at 375f. A hotter oven and a shorter time give crisp outside edges and softer chewier middles – if you can get some crunch on the outside of the cookie and some softness in the middle, you’ve caught lightning in a bottle.
How Long To Cook Ginger Snaps?
That said, cook this cookie to your desired doneness. Ginger snaps are traditionally super crisp and snap when you bite into them. I prefer snappy edges and yummy soft innards.
12 minutes will give a completely crunchy cookie, 10 minutes is the sweet spot for my taste, and 8 minutes is mostly soft with a hint of crispy edges.
Can I Freeze These Ginger Snaps For Later?
OMG! Please do! Some cookies lose their jazz after they freeze. These don’t!
They can be frozen after they’ve been baked and cooled
– and this is my personal favourite-
Freeze the dough balls.
Hear me out on this: prepare cookies as you would to bake them. But instead of baking, freeze until solid. Transfer to freezer bags for up to (or over) a year.
Have fresh baked cookies whenever you want. *mindblown*
How To Bake From Frozen:
- Prepare a baking sheet.
- Remove frozen cookie dough balls from the freezer.
- Allow cookie dough balls to thaw while you preheat oven to 375f.
- Bake at 375f for 8-12 minutes.
- Enjoy fresh baked cookies!
More Great Cookie Recipes You’ll Love!
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Full of yummy molasses, warming cloves and delightful cinnamon flavours, they’re perfect for cool fall and winter months. These ginger snap cookies have the perfect crunchy outsides with soft, chewy insides and magazine-worthy appearance.
- 1 1/2 cups butter, softened
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 2 tsp baking soda
- 2 tsp cloves
- 2 tsp ginger
- 2 tsp cinnamon
- 4 cups flour
- extra sugar for garnish
To Bake Right Now:
- Preheat oven to 375f and prepare a baking sheet with parchment paper or a silicone baking mat.
- Cream softened butter and sugar together until light and fluffy.
- Add in eggs, one at a time, beating well in between additions.
- Add in molasses, baking soda, and spices, mix well.
- Slowly add in the flour. Beat the entire mixture well.
- Pour garnish sugar onto a small plate.
- Using a cookie scoop, scoop cookie dough balls one at a time and drop them into the sugar plate. Pinch some sugar and sprinkle on top of each cookie before placing on a prepared baking sheet at least 3 inches apart.
- Bake at 375f for 8-12 minutes - depending on the desired doneness. 12 minutes gives a fully crunchy cookie, 10 minutes results in a slightly chewy centre with crunchy outsides and 8 minutes will give you a softer cookie with crispy outside edges.
To Freeze For Later Use:
- Follow steps 2-7 except, place the cookie dough balls much closer together.
- Place the entire baking sheet in the freezer and freeze overnight or until solid.
- Transfer the cookie dough balls to freezer friendly bags and freeze until ready to use.
To Bake Frozen Balls:
- Preheat oven to 375f and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Remove the cookie dough balls from the freezer and place them on the baking sheet while the oven comes to temperature, at least 3" apart. Do not flatten them!
- Bake at 375f for 8-12 minutes depending on desired doneness.
12 minutes gives a fully crunchy cookie, 10 minutes results in a slightly chewy centre with crunchy outsides and 8 minutes will give you a softer cookie with crispy outside edges.
These cookies when baked can be kept at room temperature in a cookie jar for up to 1 week, or in the freezer for up to 6 months.
The frozen cookie dough balls are good for up to 1 year.
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Amount Per Serving: Calories: 98 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 17mg Sodium: 75mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 1g